Beef Stock (for MSC)

There is nothing more wholesome or economical than preparing your own homemade stocks.

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Ingredients

1 teaspoon olive oil

4 pounds beef bones

1 large onion, peeled and cut into eighths

1 large leek, root end trimmed, washed well and cut into 2-inch pieces

4 medium carrots, peeled and cut into 2-inch pieces

2 medium celery stalks, cut into 2-inch pieces

1 large handful fresh Italian parsley

1 teaspoon black peppercorns

1 bay leaf

1 garlic clove, crushed

12 cups cold water

Instructions

1. Preheat the Multicooker to Brown/Sauté at 400°F. Put the oil into the cooking pot, and then brown the bones well, in batches if necessary, on all sides. Remove the beef bones and carefully remove the pot and pour out any residual grease.

2. Return pot to unit. Add the browned bones and remaining ingredients to the pot. Cover and switch to Slow Cook on Simmer for 14 to 20 hours.

3. Once unit switches to Keep Warm, strain stock, discarding beef bones and vegetables. Use immediately or cool to place in storage containers for refrigerator or freezer.*

* Stock will keep in refrigerator for up to one week, or two months in the freezer.